'Chargrilled' courgette chutney?

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Mouse2
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I have made ordinary courgette chutney before, but was wondering whether to try chargrilling the courgettes first this time, to add a different flavour. Has anyone tried this, or have any views on whether or not it is worth trying?
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Primrose
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I can't speak for chutney Mouse but much of the time these days we chargrill our courgettes cut lengthways in a griddle pan instead of boiling them. In my view this vastly improves the eating quality and texture, prevents them going mushy and reduces some of their water content.

In a chutney everything ends up being cooked together in a liquid eventually so will inevitably get a little mushy but I certainly recommend you try it. You may we'll find the texture of the courgette content is greatly improved. Please do report back if you try it. I still have jars of chutney in the cupboard to get through before I attempt to make any more but by the end of the season I might be tempted ! (Or forced to to use up a surplus).
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Mouse2
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Thanks for answering, PP. Yes, I think I will give it a go. Last year, I discovered that courgettes quickly browned in a frying pan make a lovely additional layer in a lasagne, and think that a similar flavour could work well in a chutney. I will let you know the outcome.
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Love char grilled courgette to pack out layers in lasagne or just thrown in a salad. (Like the little griddle lines for a start). I think it could work based on what Primrose says about drying out the flesh a bit but wonder if the charred surface may discolour the chutney?
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Primrose
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When we griddle our courgettes they just get lightly char griddled with the ridge marks of the griddle pan. If you cook them. In this way I wouldnt have thought it would be enough to cause serious discolouration by themselves as presumably there will be other cooked down ingredients in the chutney such as onions and possibly a dark coloured vinegar or possibly dark sugar.
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